Cannoli with hazelnut cream

Yield: 6 servings

Measure Ingredient
1 cup Hazelnuts; shelled
2 cups Heavy cream
½ cup Granulated sugar
½ teaspoon Vanilla
¼ cup Pistachio nuts, shelled natural coarsely chopped
6 \N Cannoli shells
\N \N Confectioner's sugar

Recipe by: 365 easy ITALIAN RECIPES - ISBN 0-06-016310-0 Preparation Time: 0:33

1. Preheat oven to 350 F. Scatter hazelnuts on a baking sheet and toast 15 to 18 mins, or until nuts are lightly browned and skins are cracked. Remove as much of brown skins as possible by rubbing nuts in a kitchen towel. Crack nuts into coarse pieces by enclosing in a clean kitchen towel and hitting gently with a rolling pin.

2. In a medium bowl, whip cream with an electric mixer 2 to 3 mins, or until thick. Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios. Stuff cannoli shells with nut cream. Serve topped with a light sifting of confectioners' sugar.

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